The Greenville times. [volume] (Greenville, Miss.) 1868-1917, 1887-07-02
TAs Magnolia creamery.
IRaymond Gazetle.l

seen inside of a Creamery realize
the simplicity of its arrangement
or understand the thOroughness
ofits operations. Really there are
but three pieces of machinery in
use, the separator, the churn and
the butter worker. The first
named is small machine, not more
than three feet high. occupying
less space than an ordinary chair.
Its office as its name indicates, is
to separate the milk from the
cream. Briefly described, a nickel
plated bowl, about II inches in
diameter, rests upon pedestal,
through which the gearing runs,
and by which the bowl is made to
turn at the rate of 5.400 revolu-
tions per minute. The milk fresh
from the COW is conducted into
this bowl by means of q rubber
pipe attached to the can contain.
ing the milk purchased during the
morning. The centrifugal force
causes the cream, which is lighter,
to go to the center of the bowl,
where it comes in contact with a
tube, which conducts the cream to
an outside vessel. The milk being
heayier is forced to the upper
sides of the revolving bowl, where
It too finds an outlet, both the
milk and cream passing off in con.
tinuous streams. To illustrate
more fully the principle, let the
reader take basin of water in
which floating are bits of cork or
other light substance. If he will
now give the water a whirling mo-.
tion in the basin, moving it around
with rapidity, he will find that the
floating particles all gather in the
center. This is the case with the
cream in the separator. Being
lighter than the milk it taccumulates
in the center Of the revolving yes.
!. l.sel, and Is drawn of iii a contin-
nous stream, the milk at the same
time flowing away thr ougll another
channel This is the entire pro.
cess. i9.'iN iN tttllNa"i f##
After being separated from the
milk the cream is allowed to stand
for "a hours, during which time it
hundergoes a process OF "souriugn
directed by nature. 1t is then
placed in o revolving churn, of 200
gallon capacity. which quickly
makes the butter scome.p When
the golden product leaves the big
churn, there is small residue in
the shape of fbutter milk. No fish
ing around in the sour uass for
stray pieces of butterl no strain
ing Of the remaining fragments too
small to be caught with the ladle.
Nor is there any dairy maid. with
more or less clean hands. to work
the butter and laboriously press
out the butter milk. Revolving
for o few moments upon the table
of the machine butter.worker, it
is soon ready to be packed away
until the following morning, when
it is worked again, salt being added
IN the proportion of an ounce to
| tho pound, aud it is then ready for
market. Prime butter it Is too Fl
for the table of a king.
The above information was
cleaned while passing through
Magnolia Creamery, at Edwards,
on Saturday last, in company with
DIR. +. s. Gray, the obligihg Presl-
dent and Manager, who is Justly
proud of the enterprise so recently
organized and bidding fair to
prove so successful. Mr.. Gray
gives his personal attention to the
BUSINESS, being assisted however
by his co-partners, Messrs. s. s.
Champion, II. Ii. Goblin, G. w.
Barber, N. j. Coker and r. s.
Withers, composing the Executive
Committee, aud Mr.. j. A. Patter-
son, Secretary and Treasurer.
The Company pays for milk de.
livered ut its Office s cents per
gallon. The cream only being
needed such persons as sell are
at liberty to wait and take back
home with them the residue after
having passed through the separa-
tor, which In proportion is one
part cream and four parts milk.
The buttermilk left after churning
is sold to such persons as desire
1t at . cents per gallon, and it is
but fair to say that the demand
cannot yet be supplied.
The butter when packed for ship.
nent is put into cakes of one
pound each, then packed in cases
holding from 80 to 60 pounds
which is sold at 25 cents per pound.
A sample Of this butter gwen the
writer by Mr.. Gray, proved first
class in every way-delightful to
the palate, beautiful in color. and
fha tast nf' itho fooftdfono houeo